Shakshuka

Shakshuka...sounds weird? No more. A go-to-go dish that works great as a breakfast,lunch or dinner. Eggs are the star ingredient in this humble, easy to make dish. Shakshuka or egg poached in a spicy tomato sauce is a part of Middle Eastern cuisine replete with pitas and hummus.

The bold flavor of bell peppers and tomato puree meld with a delicate poached eggs which goes well with a simple bread. I love to dip my bread into the thick tomato gravy. In Israel the spicy shakshuka served as breakfast along with pita or challah bread. This one skillet or pan recipe are loaded with spices and fiery chilly or cayenne for a spicy morning breakfast. The sweet and acidic tomato based gravy, balances the spiciness of the delicious Shakshuka.

Ingredients

1 medium white onion
2 cans diced tomato puree
1 red bell pepper
1 green bell pepper
1 tsp chilly powder
1 tsp paprika
2 tbsp tomato paste
1 clove garlic
1 tbsp olive oil
1 tsp cumin
4 eggs
1/2 tbsp chopped parsley
Pinch of cayenne pepper
Pinch of sugar
Pinch of ground pepper
Salt to taste


Methods

Warm olive oil in a large sauce pan over a medium heat. Saute onion till it turns to translucent. Add garlic and saute till fragrant.

Add the green and red bell pepper and saute till softened.

Add the tomato puree and tomato paste, stir. Add the cayenne pepper,paprika,ground pepper,cumin,chilly powder,salt and sugar. Stir and simmer on a medium heat for 6-7 minutes.

Once the mixture thickened, crack the eggs one at the time over the tomato mixture, making sure to space them evenly.

Cover the pan and simmer for 10-15 minutes. Keep an eye on the sauce pan to make sure that the sauce doesn't burn.

Remove from heat and garnish with chopped parsley